The Greeks embraced rice, using it in many recipes, including dolmades, avgolemono soup and, of course, rizogalo. Traditionally flavoured with honey and cinnamon, this rice pudding uses milk chocolate for added luxuriousness.
- 110 g (½ cup) arborio or medium grain rice
- 685 ml (2 ¾ cups) milk
- 75 g caster sugar
- 75 g (½ cup) milk chocolate baking chips
- ground cinnamon, to dust
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat oven to 180°C.
Place the milk and sugar in a saucepan and bring to a gentle simmer, stirring, over medium heat. Add the rice and simmer for 5 minutes. Remove the pan from the heat, add the chocolate and mix through. Pour the mixture into a 1.5 litre baking dish. Dust with cinnamon.
Transfer to the oven and cook for a 40-45 minutes until the rice is cooked, and the rizogalo is thick and creamy.
Allow to cool for 10 minutes before serving.
©2012 Maria Benardis
Photography by Alan Benson